Monday, October 12, 2009

Vegan Mofo: Big Breakfast!

This morning's breakfast kept me satisfied well past noon. In fact, I wasn't even really hungry when I ate my leftover beans and cornbread for lunch at 1:30. I'm usually famished by 11 a.m. What kept me full for hours? A hearty slice of my Breakfast Casserole:

This is another cookbook recipe. I've actually blogged the recipe before (last October, to be exact ... the recipe is here). It's based on my Granny's breakfast casserole that she makes every year for our family's Christmas breakfast. Hers contains meat and eggs. But mine is made with layers of bread, scrambled tofu, vegan sausage, and a cheezy nooch-based sauce.

As I've mentioned before, I've been counting calories on my Lose It iPhone app ... just for fun and because I'm slightly obsessive. Turns out this hearty breakfast didn't contain any more calories than a bowl of doctored-up oats or a cup of yogurt with granola. And the only added fat is about a tablespoon of soy margarine in the cheeze sauce. Filling, healthy, low fat-ish, and not too calorie dense (one-sixth of the casserole had 327 calories, in case you were wondering).

Wow! Something looking that good is actually good for you!! The only thing is that since i now know this... i would totally power through through the entire thing and spend the day being like a lethargic wookie man.

What a cool place ~ Your Jazz on the Lawn Picnic looks great, I love good food and live music together!...uncontrollable urge to leave work and go back to make casserole breakfast! Instead - oatmeal with trimmings at work - still good!The breakfast casserole looks delicious and close to something I love to make - and, as always, I love your colorful, clear, wonderful photos.

ooh, I always like to make myself something fabulously brunch-y on Thursdays (I am 'furloughed' on Thursdays...). This looks like a winner and then I can have it for breakfast or lunch (or both!) for a few more days!!!

My name is Bianca ...

About Me

I'm a 9-year vegan, 19-year vegetarian from the Mid-South, not too far from the muddy banks of the Mississippi River. And that means cornbread, butter beans, and collard greens.
These days, I live in Memphis. Check out my cookbook — Cookin' Crunk. It's filled with yummilicious veganized soul food and country classics.